Air Fryer Chicken Katsu (Crispy Chicken Thighs Recipe)
This air fryer chicken katsu is crispy on the outside, juicy on the inside, and made with simple ingredients—an easy Japanese-inspired dinner the whole family will love.
Servings: 4 servings
Calories: 521kcal
Equipment
Ingredients
Air Fryer Chicken Katsu
- 4 chicken thighs fat removed
- salt and pepper to taste
- 1 cup breadcrumbs I like to use Panko breadcrumbs
- avocado oil spray
For the Batter
- 2 large eggs
- ¼ cup flour
- 1 teaspoon sea salt or to taste
- ½ teaspoon black pepper or to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 3 tablespoons water
For the Sauce
- 4 tablespoons ketchup
- 1 tablespoon brown sugar
- 1 tablespoon Worcestershire sauce
- 2 tablespoons oyster sauce
- ½ tablespoon garlic powder
For serving
- 1 cup cooked rice
- 2 cups green cabbage shredded
Instructions
- Prep the cabbage: Chop your cabbage into small pieces and set it aside—you’ll use it for serving later.
- Season the chicken: Season chicken thighs with salt and pepper on both sides. Then gently pound them to about ½-inch thick so they cook evenly (this really helps keep them juicy!).
- Make the batter: In a bowl, whisk together egg, flour, water, salt, pepper, and garlic powder until smooth. It should look like a slightly thick batter.
- Coat the chicken: Pour panko breadcrumbs onto a plate.Dip each chicken thigh into the batter, then place it into the panko and coat really well, pressing the crumbs in so they stick nicely. Repeat with the rest.
- Into the air fryer: Place the coated chicken into the air fryer basket in a single layer. Give the tops a light spray of oil—this is what helps it get that golden, crispy crust.
- Cook until crispy: Air fry at 360°F for 10 minutes, then flip and cook another 7–10 minutes, until the chicken is cooked through and beautifully crispy on the outside. (Every air fryer is a little different, so keep an eye on it.)
- Make the sauce: In a small bowl, mix ketchup, brown sugar, Worcestershire sauce, garlic powder, and oyster sauce until combined.Pro Tip: Let the sauce sit for 10–15 minutes before serving—it allows the flavors to meld and taste more balanced.
- Assemble and enjoy: Add steamed rice, sliced chicken katsu, and cabbage to your plate (or meal prep container). Serve with the sauce on the side and enjoy every crispy bite. Tip: Let the chicken rest for a minute or two before slicing—it helps keep all those juices inside.
Notes
- Chicken thighs work best for this recipe because they stay juicy and tender, but you can use chicken breasts if that’s what you have.
- Pound the chicken evenly so it cooks through at the same time and doesn’t dry out.
- Don’t skip the oil spray—it helps the panko turn golden and crispy in the air fryer.
- Cook in a single layer and avoid overcrowding the basket so the chicken crisps up nicely.
- Cooking time may vary depending on your air fryer, so check that the chicken is fully cooked and crispy before removing. Or when inside temperature reaches 165°F (74°C).
- Let the chicken rest for a couple of minutes before slicing to keep it juicy.
- This is best served fresh, but leftovers can be reheated in the air fryer to bring back the crispiness.
Nutrition
Calories: 521kcal | Carbohydrates: 50g | Protein: 28g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 204mg | Sodium: 1348mg | Potassium: 515mg | Fiber: 3g | Sugar: 10g | Vitamin A: 339IU | Vitamin C: 14mg | Calcium: 109mg | Iron: 4mg